Reviewed: Dec. 20, 2011

Great and tasty vegetable casserole that can be served as a side dish or all alone.

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Reviewer:

Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

Reviewed: Nov. 21, 2011

This was my very first time preparing or eating polenta. I used a premade polenta tube and substituted zucchini for the eggplant. Everything was good, except I get the feeling I was supposed to perhaps squeeze the polenta first of excess moisture. This casserole was super-wet on the bottom even after cooking @ 365 degrees and adding 5 min. bake time.

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Reviewer:

Casey B.

Cooking Level: Intermediate

Reviewed: Sep. 3, 2011

This was my first time making anything with polenta and it seemed really simple so I went for it. Along with a few other reviewers, I left out the salsa, and also the onions just because I'm not an onion fan. This was also my first time eating polenta. I tried it plain directly out of the tube and didn't think it was particularly tasty, and while it didn't add a whole lot of flavor to the dish, I really enjoyed the added texture of it. I will definitely make this dish again but I think next time I will mix the fajita seasoning with the beans and corn as well as with the green peppers.

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Reviewer:

hellobeastie

Reviewed: Jan. 7, 2011

This dish single-handedly converted my mother out of the ideology that meat makes the meal. It's a completely filling, satisfying, great-tasting main dish for vegetarians and omnivores alike; a good choice for large dinners.

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Reviewer:

Meditatia10

Reviewed: Sep. 12, 2010

doesnt hold well, but is excellent in tortillas. i made it more mexican inspired with more peppers and pinto instead of kidney beans, and used taco/enchilada sauce instead of salsa. cheap and easy.

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Reviewer:

Annie Collins

Cooking Level: Intermediate

Reviewed: Mar. 17, 2010

Was pretty runny & didn't have a whole lot of flavor. Seemed to be better as leftovers the second day. Will probably make again, but I need to play around with it some more...

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Reviewer:

Lesliejk

Reviewed: Jan. 5, 2010

This was too layered - there was nothing to really hold it all together. I think it would be better with the beans, corn and salsa mixed with the sauteed veggies before topping the polenta.

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Reviewer:

boaconrp

Reviewed: Jan. 2, 2010

I made this recipe for a party in which we had some guests who were vegetarian attending and it was a hit. I didnt have any eggplant but i substituted with more mushrooms and a whole can of olives. I also did not want to add salsa but i used prego instead and this gave the dish just the right tomato flavor without being too over powering. The dish was runny but everyone was still willing to dive right in. Everyone who ate it said it was fabulous!

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Reviewer:

hurliegirlie93

Cooking Level: Intermediate

Home Town: Arroyo Grande, California, USA

Living In: Chico, California, USA

Reviewed: Sep. 28, 2009

This was a delicious and healthy dinner. My 3 year old and 5 year old ate all of their serving. I served it with some flax chips I get at Costco and some mandarin oranges. Easy and great. Was able to freeze some for another night. I hope it freezes well.

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Reviewer:

Tiffany

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Reviewed: Sep. 25, 2009

I loved this casserole, It's totally healthy and my kids loved it. Used all fresh vegetables from my farmer's market, even the corn. Shredded fresh mozzarella was a nice topping. Really a refreshing change for dinner.

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